This recipe has nothing to do with Italy, but I often enjoyed Jack Seelye's cooking. He says, "I've been annoyed that it is hard to find candied orange or lemon zest in local stores, except at Christmas for fruitcakes. Recently I had a hard time finding crystallized ginger. But since I have a supply, I used it yesterday in my baked sweet potato with lime recipe. It was the hit of Thanksgiving dinner!"
Prep Time: 20 minutes
Cook Time: 90 minutes
Ingredients:
- 2 pounds sweet potatoes
- Freshly ground white pepper
- 1/2 cup light or dark brown sugar
- 2 tablespoons butter
- 1 tablespoon fresh lime juice
- 3 tablespoons dark rum
- 1 tablespoon grated orange rind
- 1 tablespoon minced ginger, fresh or candied
- 3/4 teaspoon Jamaican pepper (allspice)
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
Preparation:
Preheat the oven to 400 degrees Fahrenheit. Bake the sweet potatoes for thirty to forty minutes (or boil them in their skins).
When cool enough to handle, peel the sweet potatoes and slice them into half-inch rounds. Arrange the slices in two layers in a shallow baking dish, grating the pepper over them.
In a saucepan over medium-low heat, melt the butter, brown sugar, juice of one lime, rum, orange zest, ginger, other spices, and salt, until sugar is dissolved. Pour this mixture over the sweet potatoes. Bake 45 minutes at 350 degrees Fahrenheit, basting occasionally.
This dish may be best prepared ahead of time and reheated before serving. The same glaze would be delicious with acorn or other baked squash."
When cool enough to handle, peel the sweet potatoes and slice them into half-inch rounds. Arrange the slices in two layers in a shallow baking dish, grating the pepper over them.
In a saucepan over medium-low heat, melt the butter, brown sugar, juice of one lime, rum, orange zest, ginger, other spices, and salt, until sugar is dissolved. Pour this mixture over the sweet potatoes. Bake 45 minutes at 350 degrees Fahrenheit, basting occasionally.
This dish may be best prepared ahead of time and reheated before serving. The same glaze would be delicious with acorn or other baked squash."
